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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "Bands Aren't The Only Things That Incubate At Music Festivals",
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"content": "\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the start of Coachella this weekend reminds us, tis the season for outdoor music festivals. But great bands aren't the only things these massive, multiday gatherings can foster. Two recent studies document how such events can be breeding grounds for foodborne illnesses that rock your belly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"excerpt": "The International Association of Culinary Professionals wrapped up its 35th annual conference in San Francisco with a \"Dirt to Digital\" theme and awards ceremony. ",
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"description": "The International Association of Culinary Professionals wrapped up its 35th annual conference in San Francisco with a "Dirt to Digital" theme and awards ceremony. ",
"title": "IACP in San Francisco: Conference Highlights and Awards | KQED",
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"headline": "IACP in San Francisco: Conference Highlights and Awards",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Surprise: Organic Apples And Pears Aren't Free Of Antibiotics",
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"content": "\u003cfigure id=\"attachment_59690\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples-1024x767.jpg\" alt=\"Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176606069/surprise-organic-apples-and-pears-aren-t-free-of-antibiotics\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>Apples and especially pears are vulnerable to a nasty bacterial infection called fire blight that, left unchecked, can spread quickly, killing fruit trees and sometimes devastating whole orchards.\u003c/p>\n\u003cp>\"It's basically like a gangrene of your limbs. It's hard to stop\" once it takes a hold, says \u003ca href=\"http://bpp.oregonstate.edu/johnson\">Ken Johnson\u003c/a>, a plant pathologist at Oregon State University.\u003c/p>\n\u003cp>It's such a big threat that for decades, growers have seen two antibiotics, streptomycin and oxytetracycline, as vital weapons in the fight to control the disease – even on organic apples and pears.\u003c/p>\n\u003cp>But their use has raised questions about transparency in organic labeling, amid concerns about the overuse of antibiotics in food production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This isn't what consumers expect out of organics,\" says \u003ca href=\"http://www.consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, the director of consumer safety and sustainability at Consumer Reports. \"Organic is supposed to be consistent in meaning,\" she tells The Salt.\u003c/p>\n\u003cp>Here's the back story.\u003c/p>\n\u003cp>When the U.S. Department of Agriculture's national organic labeling standards went into effect in 2002, the two antibiotics were \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/NOPPetitionedSubstancesDatabase\">listed\u003c/a> as synthetic materials approved for use in organic apple and pear production. Items on that list are revisited on a periodic basis. The notion behind the exemption for these two fruit crops was that, in-between reviews, growers would devise effective non-antibiotic-based methods for controlling fire blight.\u003c/p>\n\u003cp>But the antibiotic exemption is set to expire in October 2014. This week, the National Organic Standards Board is meeting in Portland, Ore., to decide on a petition from organic growers to extend that exemption one more time. Consumers Union, the policy arm of Consumer Reports, is among the groups who say the answer should be a resounding no.\u003c/p>\n\u003cp>Antibiotics have been used in American plant and livestock agriculture since the mid-20th century. About 80 percent of all antibiotics used in the U.S. go to livestock – not just to treat disease and prevent infections, but also, primarily, to help animals put on more weight.\u003c/p>\n\u003cp>That heavy usage has been widely blamed for promoting the spread of antibiotic-resistant bugs. And resistance can jump from bacteria that infect livestock to microbes that sicken people. The problem of drug resistance has led to widespread calls for reining in the use of antibiotics on farms, in order to preserve the medicines' effectiveness in treating human disease.\u003c/p>\n\u003cp>But antibiotic use in plant agriculture is far more limited – just a little over one-tenth of 1 percent of total agricultural use, according to Virginia Stockwell, a plant pathologist at Oregon State University who studies fire blight management. Put another way, about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">30 million pounds\u003c/a> of antibiotics were used in livestock in 2011. By comparison, 36,000 pounds of antibiotics were sprayed on fruit trees – mostly on pears and apples, according to \u003ca href=\"http://www.oie.int/eng/A_AMR2013/Presentations/S2_3_VirginiaStockwell.pdf\">data\u003c/a> from the USDA's National Agricultural Statistics Service.\u003c/p>\n\u003cp>In the U.S., up to 16 percent of all apple acreage and up to 40 percent of all pear acreage gets sprayed with antibiotics each year, she says, citing data from NASS. That's including all organic and conventionally grown fruit. Not every orchard gets sprayed every year.\u003c/p>\n\u003cp>\"There have never been any cases where we've been able to link an antibiotic-resistant pathogen in humans to orchards,\" says Stockwell, who recently conducted \u003ca href=\"http://www.tfrec.wsu.edu/pdfs/P2631.pdf\">a review\u003c/a> of the literature on the subject for the National Organic Safety Board.\u003c/p>\n\u003cp>Research suggests both of the antibiotics used on fruit crops are rendered inactive in soils, she says, minimizing concerns that residues that drift to the ground after spraying would be a problem. Any \u003ca href=\"file:///H:/2013/APRIL/antbiotics/True%20or%20false:%20If%20a%20food%20is%20USDA%20certified%20organic,%20that%20means%20it%20was%20raised%20without%20the%20use%20of%20antibiotics.\">residue\u003c/a> on fruit, she says, is miniscule.\u003c/p>\n\u003cfigure id=\"attachment_59691\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights-217x290.jpg\" alt=\"Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-59691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. \u003ca href=\"http://www.flickr.com/photos/agrilifetoday/5794253698/in/photostream/\">Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That said, fire blight resistance to streptomycin \u003cem>is\u003c/em> a concern for growers — it's now pretty common in orchards in the Pacific Northwest. That's one reason why growers have scaled back their spraying over the past two decades, Stockwell says.\u003c/p>\n\u003cp>\"Everybody is committed to eliminating this use,\" says \u003ca href=\"http://csanr.wsu.edu/pages/Granatstein\">David Granatstein\u003c/a>, a sustainable agricultural specialist with Washington State University, who works with organic farmers in his state.\u003c/p>\n\u003cp>But before all organic growers can completely give up antibiotics, he says, they need to have effective alternatives for preventing the devastation of fire blight.\u003c/p>\n\u003cp>Aggressive pruning has helped reduce reliance on antibiotic spraying. So has the use of biological controls, like bacteria that compete \u003cem>with \u003c/em>\u003cem>e.amylovora\u003c/em>\u003cem>, the microbe that causes fire blight,\u003c/em>\u003cem> \u003c/em>for nutrients on blossoms. But it's not enough.\u003cem>\u003c/em>\u003c/p>\n\u003cp>Oregon State's Ken Johnson is one of several researchers overseeing field trials of two promising antibiotic alternatives. \"I'd say we're fairly close,\" Johnson tells The Salt.\u003c/p>\n\u003cp>He's set to testify about these alternatives before the National Organic Standards Board on Wednesday. One option, called Blossom Protect, is a yeast-like fungus that blocks the fire blight bacteria from colonizing the blossom. It was registered for use with the Environmental Protection Agency late into last year's growing season, so this will be the first year lots of farmers can try it.\u003c/p>\n\u003cp>The other alternative, a copper sulfate that can be applied during bloom times without harming the fruit, has yet to be registered with the agency. Both are highly promising, according to Johnson – but they need more testing. So 2014, he says, is still a bit too soon to say goodbye to antibiotics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Most people,\" he says, \"when their livelihoods depend on it, want to see a few years of positive data before they're convinced that it is the right thing for them.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59690\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/organicapples-1024x767.jpg\" alt=\"Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic apples hang from trees at an orchard near Timberville, Va. Photo: Dean Fosdick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176606069/surprise-organic-apples-and-pears-aren-t-free-of-antibiotics\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>Apples and especially pears are vulnerable to a nasty bacterial infection called fire blight that, left unchecked, can spread quickly, killing fruit trees and sometimes devastating whole orchards.\u003c/p>\n\u003cp>\"It's basically like a gangrene of your limbs. It's hard to stop\" once it takes a hold, says \u003ca href=\"http://bpp.oregonstate.edu/johnson\">Ken Johnson\u003c/a>, a plant pathologist at Oregon State University.\u003c/p>\n\u003cp>It's such a big threat that for decades, growers have seen two antibiotics, streptomycin and oxytetracycline, as vital weapons in the fight to control the disease – even on organic apples and pears.\u003c/p>\n\u003cp>But their use has raised questions about transparency in organic labeling, amid concerns about the overuse of antibiotics in food production.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This isn't what consumers expect out of organics,\" says \u003ca href=\"http://www.consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, the director of consumer safety and sustainability at Consumer Reports. \"Organic is supposed to be consistent in meaning,\" she tells The Salt.\u003c/p>\n\u003cp>Here's the back story.\u003c/p>\n\u003cp>When the U.S. Department of Agriculture's national organic labeling standards went into effect in 2002, the two antibiotics were \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/NOPPetitionedSubstancesDatabase\">listed\u003c/a> as synthetic materials approved for use in organic apple and pear production. Items on that list are revisited on a periodic basis. The notion behind the exemption for these two fruit crops was that, in-between reviews, growers would devise effective non-antibiotic-based methods for controlling fire blight.\u003c/p>\n\u003cp>But the antibiotic exemption is set to expire in October 2014. This week, the National Organic Standards Board is meeting in Portland, Ore., to decide on a petition from organic growers to extend that exemption one more time. Consumers Union, the policy arm of Consumer Reports, is among the groups who say the answer should be a resounding no.\u003c/p>\n\u003cp>Antibiotics have been used in American plant and livestock agriculture since the mid-20th century. About 80 percent of all antibiotics used in the U.S. go to livestock – not just to treat disease and prevent infections, but also, primarily, to help animals put on more weight.\u003c/p>\n\u003cp>That heavy usage has been widely blamed for promoting the spread of antibiotic-resistant bugs. And resistance can jump from bacteria that infect livestock to microbes that sicken people. The problem of drug resistance has led to widespread calls for reining in the use of antibiotics on farms, in order to preserve the medicines' effectiveness in treating human disease.\u003c/p>\n\u003cp>But antibiotic use in plant agriculture is far more limited – just a little over one-tenth of 1 percent of total agricultural use, according to Virginia Stockwell, a plant pathologist at Oregon State University who studies fire blight management. Put another way, about \u003ca href=\"http://www.pewhealth.org/other-resource/record-high-antibiotic-sales-for-meat-and-poultry-production-85899449119\">30 million pounds\u003c/a> of antibiotics were used in livestock in 2011. By comparison, 36,000 pounds of antibiotics were sprayed on fruit trees – mostly on pears and apples, according to \u003ca href=\"http://www.oie.int/eng/A_AMR2013/Presentations/S2_3_VirginiaStockwell.pdf\">data\u003c/a> from the USDA's National Agricultural Statistics Service.\u003c/p>\n\u003cp>In the U.S., up to 16 percent of all apple acreage and up to 40 percent of all pear acreage gets sprayed with antibiotics each year, she says, citing data from NASS. That's including all organic and conventionally grown fruit. Not every orchard gets sprayed every year.\u003c/p>\n\u003cp>\"There have never been any cases where we've been able to link an antibiotic-resistant pathogen in humans to orchards,\" says Stockwell, who recently conducted \u003ca href=\"http://www.tfrec.wsu.edu/pdfs/P2631.pdf\">a review\u003c/a> of the literature on the subject for the National Organic Safety Board.\u003c/p>\n\u003cp>Research suggests both of the antibiotics used on fruit crops are rendered inactive in soils, she says, minimizing concerns that residues that drift to the ground after spraying would be a problem. Any \u003ca href=\"file:///H:/2013/APRIL/antbiotics/True%20or%20false:%20If%20a%20food%20is%20USDA%20certified%20organic,%20that%20means%20it%20was%20raised%20without%20the%20use%20of%20antibiotics.\">residue\u003c/a> on fruit, she says, is miniscule.\u003c/p>\n\u003cfigure id=\"attachment_59691\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pearfireblights-217x290.jpg\" alt=\"Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\" width=\"217\" height=\"290\" class=\"size-medium wp-image-59691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire blight symptoms on pear leaves. Pears are particularly susceptible to the disease. \u003ca href=\"http://www.flickr.com/photos/agrilifetoday/5794253698/in/photostream/\">Photo: Robert Burns/Texas AgriLife Extension Service/via flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That said, fire blight resistance to streptomycin \u003cem>is\u003c/em> a concern for growers — it's now pretty common in orchards in the Pacific Northwest. That's one reason why growers have scaled back their spraying over the past two decades, Stockwell says.\u003c/p>\n\u003cp>\"Everybody is committed to eliminating this use,\" says \u003ca href=\"http://csanr.wsu.edu/pages/Granatstein\">David Granatstein\u003c/a>, a sustainable agricultural specialist with Washington State University, who works with organic farmers in his state.\u003c/p>\n\u003cp>But before all organic growers can completely give up antibiotics, he says, they need to have effective alternatives for preventing the devastation of fire blight.\u003c/p>\n\u003cp>Aggressive pruning has helped reduce reliance on antibiotic spraying. So has the use of biological controls, like bacteria that compete \u003cem>with \u003c/em>\u003cem>e.amylovora\u003c/em>\u003cem>, the microbe that causes fire blight,\u003c/em>\u003cem> \u003c/em>for nutrients on blossoms. But it's not enough.\u003cem>\u003c/em>\u003c/p>\n\u003cp>Oregon State's Ken Johnson is one of several researchers overseeing field trials of two promising antibiotic alternatives. \"I'd say we're fairly close,\" Johnson tells The Salt.\u003c/p>\n\u003cp>He's set to testify about these alternatives before the National Organic Standards Board on Wednesday. One option, called Blossom Protect, is a yeast-like fungus that blocks the fire blight bacteria from colonizing the blossom. It was registered for use with the Environmental Protection Agency late into last year's growing season, so this will be the first year lots of farmers can try it.\u003c/p>\n\u003cp>The other alternative, a copper sulfate that can be applied during bloom times without harming the fruit, has yet to be registered with the agency. Both are highly promising, according to Johnson – but they need more testing. So 2014, he says, is still a bit too soon to say goodbye to antibiotics.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Most people,\" he says, \"when their livelihoods depend on it, want to see a few years of positive data before they're convinced that it is the right thing for them.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apparently, Some People Can't Be Bothered With Food",
"title": "Apparently, Some People Can't Be Bothered With Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cfigure id=\"attachment_59633\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dietdrink-ae4525c5f81837c6cdf008cdaa61787290a9e055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dietdrink-ae4525c5f81837c6cdf008cdaa61787290a9e055.jpg\" alt=\"There are people who don't like food? Yes. But liquid meal replacements may not be their best bet. Photo: iStockphoto.com\" width=\"200\" height=\"150\" class=\"size-full wp-image-59633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are people who don't like food? Yes. But liquid meal replacements may not be their best bet.\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>We're accustomed to offbeat food ideas here at The Salt. But even we had to pause over recent headlines about a guy who bragged about finding a way around eating.\u003c/p>\n\u003cp>Rob Rhinehart's \u003ca href=\"http://robrhinehart.com/\">blog\u003c/a> details his two-month experiment consuming mostly Soylent, a concoction he invented to provide all the nutrition and none of the hassle of food. It first attracted the attention of \u003ca href=\"http://www.vice.com/read/rob-rhinehart-no-longer-requires-food\">Vice\u003c/a>, and then \u003cem>The Washington Post,\u003c/em> which \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2013/03/14/rob-rhinehart-has-a-crazy-plan-to-let-you-go-without-food-forever-it-just-might-work/\">said\u003c/a> that his plan just might work. Rhinehart, a 24-year-old electrical engineer in San Francisco, soon found himself inundated with queries from people interested in testing Soylent. He'd apparently hit on something that resonated with others.\u003c/p>\n\u003cp>But wait a minute, we wondered: What exactly is so bothersome about eating food?\u003c/p>\n\u003cp>\"I resented the time, money and effort [that] the purchase, preparation, consumption, and clean-up of food was consuming,\" Rhinehart writes on the blog. His liquid solution has left him feeling sated, leaner and more focused, he writes. And in an email to The Salt, he added: \"Personally, I've found separating the social and cultural enjoyment of food from food as 'fuel' has vastly improved my quality of life.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Strange as it may seem to those of us who adore food, there is a veritable subculture of otherwise healthy people who find eating to be a nuisance. When I did an informal poll of my colleagues and friends, a few said they could relate to Rhinehart and his interest in an alternative to food. (For the record, they were all young men.)\u003c/p>\n\u003cp>Of course, there are also people who have difficulty with food for much more serious reasons — food allergies or other illnesses (think the late \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=all?src=tp\">Roger Ebert\u003c/a>), as well as people with eating disorders or dreams of weight loss.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=714055314\">Amanda Holliday\u003c/a>, an assistant professor of nutrition at the University of North Carolina, Chapel Hill, says she has come across a lot of people who've given up on food. \"Some feel overwhelmed by all the choices,\" she tells The Salt. \"Others feel defeated by having to choose something healthy.\" Holliday also has patients with dementia, for whom chewing and swallowing is problematic.\u003c/p>\n\u003cp>But is it really possible to come up with a meal replacement product that's equivalent to a diverse diet of real food?\u003c/p>\n\u003cfigure id=\"attachment_59673\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/boost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/boost.jpg\" alt=\"Nestle makes a range of products under the Boost brand marketed as liquid nutritional supplements or meal replacements. But nutritionists say they can't compete with all the benefits of eating real food. Photo: iStockphoto.com\" width=\"300\" class=\"size-full wp-image-59673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nestle makes a range of products under the Boost brand marketed as liquid nutritional supplements or meal replacements. But nutritionists say they can't compete with all the benefits of eating real food. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Big food companies have tried with liquid meal-replacement products like Ensure, made by Abbott, or Boost, made by Nestle. Holliday and other nutritionists recommend these products to sick people who really can't eat — but they have reservations about them for the rest of us.\u003c/p>\n\u003cp>Even though such meal replacements may be packed with micronutrients, they're missing the other beneficial components of real food that haven't yet been isolated, Holliday says. And these products may include processed ingredients like high fructose corn syrup.\u003c/p>\n\u003cp>\"In the hospital nutrition world, we're still looking for products based on real food,\" she says. \"We could make them ourselves, but there's labor involved.\"\u003c/p>\n\u003cp>Rhinehart hasn't released his Soylent recipe, but he tweeted that it has \"ingredients produced by the food processing industry by the megaton.\"\u003c/p>\n\u003cp>But the \"food averse\" should think twice before turning to Rhinehart, or any other rogue inventor, for a silver bullet meal replacement, warns \u003ca href=\"http://www.cumc.columbia.edu/ihn/faculty_/akabas\">Sharon Akabas\u003c/a> with the Institute of Human Nutrition at Columbia University.\u003c/p>\n\u003cp>Akabas takes issue with Rhinehart's scorn for nutrition science. She calls it \"hubris\" for Rhinehart to assume that he can calculate exactly what his body needs, based on loose proportions of micronutrient recommendations gleaned from biochemistry textbooks.\u003c/p>\n\u003cp>In fact, says Akabas, nutrition science has learned a lot about what the body needs by studying the effects of certain foods and diets over decades.\u003c/p>\n\u003cp>\"For someone to do something for two months and say they feel better is pretty meaningless,\" she says.\u003c/p>\n\u003cp>She is, however, sympathetic to the anxiety that many people feel about food: \"People are exasperated with the complexity of advice they're getting and the mixed messages from the industry,\" she says. \"There are ways of simplifying food to the point that wouldn't take much effort or cost much. But there is no equivalent of manna — a single food with everything we need.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Believe it or not, there's a veritable subculture of otherwise healthy people who simply don't like eating real food. But liquid meal replacements may not be their best bet if they want an alternative.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176175513/bored-with-food-an-all-liquid-diet-is-not-such-a-hot-idea\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cfigure id=\"attachment_59633\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dietdrink-ae4525c5f81837c6cdf008cdaa61787290a9e055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/dietdrink-ae4525c5f81837c6cdf008cdaa61787290a9e055.jpg\" alt=\"There are people who don't like food? Yes. But liquid meal replacements may not be their best bet. Photo: iStockphoto.com\" width=\"200\" height=\"150\" class=\"size-full wp-image-59633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are people who don't like food? Yes. But liquid meal replacements may not be their best bet.\u003cbr>Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>We're accustomed to offbeat food ideas here at The Salt. But even we had to pause over recent headlines about a guy who bragged about finding a way around eating.\u003c/p>\n\u003cp>Rob Rhinehart's \u003ca href=\"http://robrhinehart.com/\">blog\u003c/a> details his two-month experiment consuming mostly Soylent, a concoction he invented to provide all the nutrition and none of the hassle of food. It first attracted the attention of \u003ca href=\"http://www.vice.com/read/rob-rhinehart-no-longer-requires-food\">Vice\u003c/a>, and then \u003cem>The Washington Post,\u003c/em> which \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2013/03/14/rob-rhinehart-has-a-crazy-plan-to-let-you-go-without-food-forever-it-just-might-work/\">said\u003c/a> that his plan just might work. Rhinehart, a 24-year-old electrical engineer in San Francisco, soon found himself inundated with queries from people interested in testing Soylent. He'd apparently hit on something that resonated with others.\u003c/p>\n\u003cp>But wait a minute, we wondered: What exactly is so bothersome about eating food?\u003c/p>\n\u003cp>\"I resented the time, money and effort [that] the purchase, preparation, consumption, and clean-up of food was consuming,\" Rhinehart writes on the blog. His liquid solution has left him feeling sated, leaner and more focused, he writes. And in an email to The Salt, he added: \"Personally, I've found separating the social and cultural enjoyment of food from food as 'fuel' has vastly improved my quality of life.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Strange as it may seem to those of us who adore food, there is a veritable subculture of otherwise healthy people who find eating to be a nuisance. When I did an informal poll of my colleagues and friends, a few said they could relate to Rhinehart and his interest in an alternative to food. (For the record, they were all young men.)\u003c/p>\n\u003cp>Of course, there are also people who have difficulty with food for much more serious reasons — food allergies or other illnesses (think the late \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=all?src=tp\">Roger Ebert\u003c/a>), as well as people with eating disorders or dreams of weight loss.\u003c/p>\n\u003cp>\u003ca href=\"http://www2.sph.unc.edu/index.php?option=com_profiles&profileAction=ProfDetail&pid=714055314\">Amanda Holliday\u003c/a>, an assistant professor of nutrition at the University of North Carolina, Chapel Hill, says she has come across a lot of people who've given up on food. \"Some feel overwhelmed by all the choices,\" she tells The Salt. \"Others feel defeated by having to choose something healthy.\" Holliday also has patients with dementia, for whom chewing and swallowing is problematic.\u003c/p>\n\u003cp>But is it really possible to come up with a meal replacement product that's equivalent to a diverse diet of real food?\u003c/p>\n\u003cfigure id=\"attachment_59673\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/boost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/boost.jpg\" alt=\"Nestle makes a range of products under the Boost brand marketed as liquid nutritional supplements or meal replacements. But nutritionists say they can't compete with all the benefits of eating real food. Photo: iStockphoto.com\" width=\"300\" class=\"size-full wp-image-59673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nestle makes a range of products under the Boost brand marketed as liquid nutritional supplements or meal replacements. But nutritionists say they can't compete with all the benefits of eating real food. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Big food companies have tried with liquid meal-replacement products like Ensure, made by Abbott, or Boost, made by Nestle. Holliday and other nutritionists recommend these products to sick people who really can't eat — but they have reservations about them for the rest of us.\u003c/p>\n\u003cp>Even though such meal replacements may be packed with micronutrients, they're missing the other beneficial components of real food that haven't yet been isolated, Holliday says. And these products may include processed ingredients like high fructose corn syrup.\u003c/p>\n\u003cp>\"In the hospital nutrition world, we're still looking for products based on real food,\" she says. \"We could make them ourselves, but there's labor involved.\"\u003c/p>\n\u003cp>Rhinehart hasn't released his Soylent recipe, but he tweeted that it has \"ingredients produced by the food processing industry by the megaton.\"\u003c/p>\n\u003cp>But the \"food averse\" should think twice before turning to Rhinehart, or any other rogue inventor, for a silver bullet meal replacement, warns \u003ca href=\"http://www.cumc.columbia.edu/ihn/faculty_/akabas\">Sharon Akabas\u003c/a> with the Institute of Human Nutrition at Columbia University.\u003c/p>\n\u003cp>Akabas takes issue with Rhinehart's scorn for nutrition science. She calls it \"hubris\" for Rhinehart to assume that he can calculate exactly what his body needs, based on loose proportions of micronutrient recommendations gleaned from biochemistry textbooks.\u003c/p>\n\u003cp>In fact, says Akabas, nutrition science has learned a lot about what the body needs by studying the effects of certain foods and diets over decades.\u003c/p>\n\u003cp>\"For someone to do something for two months and say they feel better is pretty meaningless,\" she says.\u003c/p>\n\u003cp>She is, however, sympathetic to the anxiety that many people feel about food: \"People are exasperated with the complexity of advice they're getting and the mixed messages from the industry,\" she says. \"There are ways of simplifying food to the point that wouldn't take much effort or cost much. But there is no equivalent of manna — a single food with everything we need.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arsenic In Beer May Come From Widely Used Filtering Process",
"title": "Arsenic In Beer May Come From Widely Used Filtering Process",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Arsenic in beer doesn't sound like a good idea, even if it's due to a centuries-old filtering process. A new study says filtering beer with diatomaceous earth could boost levels of arsenic. But it's not clear whether this poses a health risk.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59657\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fruitchocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fruitchocolate-1024x767.jpg\" alt=\"You could cut up to half the fat from chocolate without sacrificing taste by infusing it with fruit juice, scientists say. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You could cut up to half the fat from chocolate without sacrificing taste by infusing it with fruit juice, scientists say.\u003cbr>Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176573384/reduced-guilt-chocolate-gets-a-healthy-fruity-makeover\">The Salt at NPR Food\u003c/a> (4/8/13)\u003c/p>\n\u003cp>Chocoholics, rejoice!\u003c/p>\n\u003cp>British scientists have developed a new fruit-juice-infused chocolate that they say has up to 50 percent less fat than the regular stuff. And it's tasty, too.\u003c/p>\n\u003cp>The scientists, led by University of Warwick's \u003ca href=\"http://bonlab.chem.warwick.ac.uk/?q=people\">Stefan Bon\u003c/a>, created the hybrid chocolate using a blender to generate microscopic droplets of fruit juice fine enough to blend into molten chocolate.\u003c/p>\n\u003cp>Bon and \u003ca href=\"http://bonlab.chem.warwick.ac.uk/\">his team\u003c/a> presented their research on Sunday at the annual meeting of the American Chemical Society in New Orleans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Bon, these \"micro-bubbles\" of juice preserve that oh-so-satisfying velvety texture of chocolate, while also replacing much of the fat content. \"This approach maintains the things that make chocolate 'chocolatey,' but with fruit juice instead of fat,\" he explains.\u003c/p>\n\u003cp>Sneaking fruit juice into chocolate may not change the \"mouth feel\" of the much-beloved treat, but Bon admits that it does subtly affect the taste.\u003c/p>\n\u003cp>\"Obviously, the blend of fruit juice and chocolate gives it a twist,\" he writes in an email to The Salt. However, since the juice is spread out in the chocolate, Bon says that the taste isn't overwhelming and instead gives the chocolate \"a hint of juice flavor.\"\u003c/p>\n\u003cp>So far, Bon's team has made chocolate infused with apple, orange and cranberry juice. And if you don't like fruit in your chocolate, don't worry. The scientists say that it's also possible to use other fluids to lower chocolate's fat content — diet soda, vitamin C water, even alcohol (though that raises a whole new set of issues.)\u003c/p>\n\u003cp>For the boozy chocolate, the scientists had to develop a completely different infusion method. Instead of using a blender, they thickened up the chocolate using particles of \u003ca href=\"http://www.agargel.com.br/agar-tec-en.html\">agar gel\u003c/a>, often used as a stabilizing agent in food.\u003c/p>\n\u003cp>\"Using this alternative technique, we can not only introduce fruit juice and water, but also alcoholic beverages,\" writes Bon.\u003c/p>\n\u003cp>Although chocolate contains antioxidants, the potential health benefits of indulging in this treat can be negated by its high fat content if you overindulge. According to Bon, a two-ounce serving of dark chocolate can contain around 20 percent of your total daily \u003ca href=\"http://www.healthcalculators.org/calculators/fat.asp\">recommended fat intake\u003c/a>.\u003c/p>\n\u003cp>\"We have established the chemistry that's a starting point for healthier chocolate,\" says Bon.\u003c/p>\n\u003cp>But don't run out to the candy store quite yet. Bon says that it's now up to the food industry to \"take the next steps and use the technology to make tasty, lower-fat chocolate bars.\"\u003c/p>\n\u003cp>And while some \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/04/26/AR2007042602824.html\">chocolate purists\u003c/a> may disagree, I, for one, see no problem sinking my teeth into a delicious bar of reduced-guilt chocolatey goodness. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59657\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fruitchocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fruitchocolate-1024x767.jpg\" alt=\"You could cut up to half the fat from chocolate without sacrificing taste by infusing it with fruit juice, scientists say. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You could cut up to half the fat from chocolate without sacrificing taste by infusing it with fruit juice, scientists say.\u003cbr>Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176573384/reduced-guilt-chocolate-gets-a-healthy-fruity-makeover\">The Salt at NPR Food\u003c/a> (4/8/13)\u003c/p>\n\u003cp>Chocoholics, rejoice!\u003c/p>\n\u003cp>British scientists have developed a new fruit-juice-infused chocolate that they say has up to 50 percent less fat than the regular stuff. And it's tasty, too.\u003c/p>\n\u003cp>The scientists, led by University of Warwick's \u003ca href=\"http://bonlab.chem.warwick.ac.uk/?q=people\">Stefan Bon\u003c/a>, created the hybrid chocolate using a blender to generate microscopic droplets of fruit juice fine enough to blend into molten chocolate.\u003c/p>\n\u003cp>Bon and \u003ca href=\"http://bonlab.chem.warwick.ac.uk/\">his team\u003c/a> presented their research on Sunday at the annual meeting of the American Chemical Society in New Orleans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Bon, these \"micro-bubbles\" of juice preserve that oh-so-satisfying velvety texture of chocolate, while also replacing much of the fat content. \"This approach maintains the things that make chocolate 'chocolatey,' but with fruit juice instead of fat,\" he explains.\u003c/p>\n\u003cp>Sneaking fruit juice into chocolate may not change the \"mouth feel\" of the much-beloved treat, but Bon admits that it does subtly affect the taste.\u003c/p>\n\u003cp>\"Obviously, the blend of fruit juice and chocolate gives it a twist,\" he writes in an email to The Salt. However, since the juice is spread out in the chocolate, Bon says that the taste isn't overwhelming and instead gives the chocolate \"a hint of juice flavor.\"\u003c/p>\n\u003cp>So far, Bon's team has made chocolate infused with apple, orange and cranberry juice. And if you don't like fruit in your chocolate, don't worry. The scientists say that it's also possible to use other fluids to lower chocolate's fat content — diet soda, vitamin C water, even alcohol (though that raises a whole new set of issues.)\u003c/p>\n\u003cp>For the boozy chocolate, the scientists had to develop a completely different infusion method. Instead of using a blender, they thickened up the chocolate using particles of \u003ca href=\"http://www.agargel.com.br/agar-tec-en.html\">agar gel\u003c/a>, often used as a stabilizing agent in food.\u003c/p>\n\u003cp>\"Using this alternative technique, we can not only introduce fruit juice and water, but also alcoholic beverages,\" writes Bon.\u003c/p>\n\u003cp>Although chocolate contains antioxidants, the potential health benefits of indulging in this treat can be negated by its high fat content if you overindulge. According to Bon, a two-ounce serving of dark chocolate can contain around 20 percent of your total daily \u003ca href=\"http://www.healthcalculators.org/calculators/fat.asp\">recommended fat intake\u003c/a>.\u003c/p>\n\u003cp>\"We have established the chemistry that's a starting point for healthier chocolate,\" says Bon.\u003c/p>\n\u003cp>But don't run out to the candy store quite yet. Bon says that it's now up to the food industry to \"take the next steps and use the technology to make tasty, lower-fat chocolate bars.\"\u003c/p>\n\u003cp>And while some \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/04/26/AR2007042602824.html\">chocolate purists\u003c/a> may disagree, I, for one, see no problem sinking my teeth into a delicious bar of reduced-guilt chocolatey goodness. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kimchi-1024x576.jpg\" alt=\"Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings. Photo: Chung Sung-Jun/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-59626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kimchi is a traditional pungent fermented Korean dish made of vegetables with a variety of seasonings.\u003cbr>Photo: Chung Sung-Jun/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">Weekend Edition Sunday\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/04/20130407_wesun_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cp>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.\u003c/p>\n\u003cp>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.\u003c/p>\n\u003cp>They are doing what cooks have always done: fermenting food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/04/07/176463491/why-you-shouldnt-wrinkle-your-nose-at-fermentation\">The Salt at NPR Food\u003c/a> (4/7/13)\u003c/p>\n\u003cp>It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as \u003cem>Weekend Edition\u003c/em> food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.\u003c/p>\n\u003cp>People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.\u003c/p>\n\u003cp>They are doing what cooks have always done: fermenting food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For decades, we have fought against bacteria in our food. And now we're being told to make love — not war — on germs.\u003c/p>\n\u003cp>Before you wrinkle your nose, consider this: If you have ever eaten bread, cheese, chocolate or yogurt, or drunk beer, wine or coffee, you have had fermented food.\u003c/p>\n\u003cp>There \u003cem>are\u003c/em> bad bacteria. But many are beneficial.\u003c/p>\n\u003cp>OK, non-scientists, stick with me. Fermentation is the process in which bacteria and yeasts feed on the sugars in food. That creates lactic acid, a preservative. It is what Bill Schindler, a fermenter and anthropology professor at Washington College, calls \"controlled rotting.\" The results are the probiotic foods you hear about: miso, tempeh, the fermented tea called kombucha.\u003c/p>\n\u003cp>The nutrients are intact, the foods are easier to digest, and new flavors have been created.\u003c/p>\n\u003cp>Katy Chang, an award-winning kimchi maker, says fermentation is magic. You make nutrients and flavors that didn't exist before, using what's in the air around you.\u003c/p>\n\u003cp>This taste of time and place gives your food what some fermenters call \"microbial terroir.\" Yeah, like in wine.\u003c/p>\n\u003cp>Chefs, artisan food producers and just plain folk have been touched by fermentation magic. New York superchef David Chang is working with a Harvard microbiologist to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1878450X11000047\">try new things\u003c/a> at his Momofuku fermentation lab, like pistachio miso cashew tamari.\u003c/p>\n\u003cp>Sandor Katz is considered the guru of fermenting food. He calls himself a \"fermentation revivalist,\" trying to bring back an ancient tradition.\u003c/p>\n\u003cp>In his introduction to Katz's book, \u003cem>The Art of Fermentation\u003c/em>, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation \"an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe.\"\u003c/p>\n\u003cp>Katz says he wants to demystify fermentation so people won't be afraid. Then, maybe, we can all feel the magic.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of \u003ca href=\"http://www.americanfoodroots.com/\">American Food Roots\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Freezing Food Doesn't Kill E. Coli And Other Germs",
"title": "Freezing Food Doesn't Kill E. Coli And Other Germs",
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"content": "\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
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"content": "\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coming Soon: A Supermarket in West Oakland",
"title": "Coming Soon: A Supermarket in West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=gDECy0mVMiM]\u003c/p>\n\n",
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"excerpt": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"description": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_59305\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sablefish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sablefish-1024x768.jpg\" alt=\"Sablefish, anyone? This fish is rich in omega-3s, which have been tied to lots of health benefits. Photo: Artizone/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sablefish, anyone? This fish is rich in omega-3s, which have been tied to lots of health benefits. Photo: Artizone/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/01/175721083/eat-fish-and-prosper\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>We've all heard that eating fish is good for us. Regularly eating fish has been linked to a host of health benefits – for our \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Fish-101_UCM_305986_Article.jsp\">hearts\u003c/a>, our \u003ca href=\"http://www.npr.org/blogs/health/2011/03/16/134561890/heres-fish-oil-in-your-eye\">eyes\u003c/a>, and our \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">brains\u003c/a>.\u003c/p>\n\u003cp>Now here's some more good news: A study published Monday in the \u003cem>Annals of Internal Medicine\u003c/em> suggests that eating oily fish once or twice a week could maybe – just maybe — add a few years to your life.\u003c/p>\n\u003cp>Oily fish like salmon, trout and herring are, of course, a good source of omega-3 fatty acids, which are essential to numerous bodily functions. Researchers at Harvard School of Public Health and the University of Washington wanted to know how eating fish high in omega-3s affected health. So over the course of 16 years, they monitored a group of almost 2,700 healthy adults aged 65 years or older.\u003c/p>\n\u003cp>But unlike most studies that have looked at the question, the researchers didn't want to rely on study subjects to accurately recall what they ate, so they measured blood levels of omega-3s instead. And since they were interested in dietary intake only, they excluded participants who took fish oil supplements.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After controlling for factors like age, sex and lifestyle, the researchers found that, on average, adults with the highest blood levels of omega-3 fatty acids lived 2.2 years longer. In particular, these adults had a 35 percent lower risk of dying from cardiovascular disease – which is in line with other studies that have tied omega-3s to cardiovascular benefits.\u003c/p>\n\u003cp>Higher levels of fatty acids were most strongly associated with decreased risk of coronary heart disease and stroke.\u003c/p>\n\u003cp>\"Omega-3 fatty acids are very unique in that, at very small levels in the diet, they have pretty powerful effects on a range of body functions,\" says Dr. \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, lead author of the study.\u003c/p>\n\u003cp>According to Mozaffarian, the main reason why omega-3s are important is because of their role in building cell membranes. \"Our cell membranes are 95 percent fat,\" he explains. \"If we didn't have fatty acids, we wouldn't have cells.\"\u003c/p>\n\u003cp>Omega-3s can stabilize the function of heart cells, says Mozaffarian. They can also alter the way that cells interact with each other and even affect gene function.\u003c/p>\n\u003cp>Because the study was not a randomized trial, the findings don't actually prove that higher levels of omega-3s are responsible for the observed health benefits. \"There still could be ... some mysterious factor that is unknown,\" Mozaffarian acknowledges.\u003c/p>\n\u003cp>Nevertheless, Mozaffarian recommends that people, especially those over 65, make an effort to include fish in their diets. \"You get the most bang for your buck\" by eating one to two servings of fatty fish per week, he says.\u003c/p>\n\u003cp>However, consuming more than two servings of fish per week doesn't appear to increase blood levels of omega-3s much further. This means that, as long as you eat fish regularly, it's probably unnecessary to take additional fish oil supplements, says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In a 16-year study, adults age 65 and older who ate fish regularly were observed to live longer and were less likely to die of cardiovascular disease. It's the latest finding to bolster doctors' recommendations that people should eat one to two servings of fatty fish per week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59305\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sablefish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/sablefish-1024x768.jpg\" alt=\"Sablefish, anyone? This fish is rich in omega-3s, which have been tied to lots of health benefits. Photo: Artizone/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sablefish, anyone? This fish is rich in omega-3s, which have been tied to lots of health benefits. Photo: Artizone/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/01/175721083/eat-fish-and-prosper\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>We've all heard that eating fish is good for us. Regularly eating fish has been linked to a host of health benefits – for our \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Fish-101_UCM_305986_Article.jsp\">hearts\u003c/a>, our \u003ca href=\"http://www.npr.org/blogs/health/2011/03/16/134561890/heres-fish-oil-in-your-eye\">eyes\u003c/a>, and our \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/28/144387007/is-there-really-such-a-thing-as-brain-food\">brains\u003c/a>.\u003c/p>\n\u003cp>Now here's some more good news: A study published Monday in the \u003cem>Annals of Internal Medicine\u003c/em> suggests that eating oily fish once or twice a week could maybe – just maybe — add a few years to your life.\u003c/p>\n\u003cp>Oily fish like salmon, trout and herring are, of course, a good source of omega-3 fatty acids, which are essential to numerous bodily functions. Researchers at Harvard School of Public Health and the University of Washington wanted to know how eating fish high in omega-3s affected health. So over the course of 16 years, they monitored a group of almost 2,700 healthy adults aged 65 years or older.\u003c/p>\n\u003cp>But unlike most studies that have looked at the question, the researchers didn't want to rely on study subjects to accurately recall what they ate, so they measured blood levels of omega-3s instead. And since they were interested in dietary intake only, they excluded participants who took fish oil supplements.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After controlling for factors like age, sex and lifestyle, the researchers found that, on average, adults with the highest blood levels of omega-3 fatty acids lived 2.2 years longer. In particular, these adults had a 35 percent lower risk of dying from cardiovascular disease – which is in line with other studies that have tied omega-3s to cardiovascular benefits.\u003c/p>\n\u003cp>Higher levels of fatty acids were most strongly associated with decreased risk of coronary heart disease and stroke.\u003c/p>\n\u003cp>\"Omega-3 fatty acids are very unique in that, at very small levels in the diet, they have pretty powerful effects on a range of body functions,\" says Dr. \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, lead author of the study.\u003c/p>\n\u003cp>According to Mozaffarian, the main reason why omega-3s are important is because of their role in building cell membranes. \"Our cell membranes are 95 percent fat,\" he explains. \"If we didn't have fatty acids, we wouldn't have cells.\"\u003c/p>\n\u003cp>Omega-3s can stabilize the function of heart cells, says Mozaffarian. They can also alter the way that cells interact with each other and even affect gene function.\u003c/p>\n\u003cp>Because the study was not a randomized trial, the findings don't actually prove that higher levels of omega-3s are responsible for the observed health benefits. \"There still could be ... some mysterious factor that is unknown,\" Mozaffarian acknowledges.\u003c/p>\n\u003cp>Nevertheless, Mozaffarian recommends that people, especially those over 65, make an effort to include fish in their diets. \"You get the most bang for your buck\" by eating one to two servings of fatty fish per week, he says.\u003c/p>\n\u003cp>However, consuming more than two servings of fish per week doesn't appear to increase blood levels of omega-3s much further. This means that, as long as you eat fish regularly, it's probably unnecessary to take additional fish oil supplements, says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mapping The Microbes That Flourish On Fruits And Veggies",
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"content": "\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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